Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Steak Au Poivre Recipe
    Lost? Site Map

    Steak Au Poivre

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    gailanng's Note:

    The outside has a nice, well formed crust; the center is perfectly pink; the sauce is full of depth and flavour and perfectly balances out with the steak. Adapted from

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Pat dry steaks and salt generously on both sides; allow to stand on paper towels for 30-60 minutes before cooking.
    2. 2
      In the meantime make a paste of the garlich by sprinkling a generous amount of course salt on top of the smashed garlic and using the palm of your hand on the flat side of a knife, slide the knife over the garlic repeatedly until a paste forms.
    3. 3
      Pat the rested steaks dry and firmly press the top and bottom of each steak into the peppercorns.
    4. 4
      Heat a large cast iron skillet over high heat. Add 2 tbsp of butter and 1 tbsp olive oil; melt butter, stirring to combine.
    5. 5
      Gently place the steaks into the hot pan and sear over high heat for two minutes on each side. Don't move the steaks around. Allow to form a crust.
    6. 6
      Reduce the heat to medium-low, add the remaining 3 tbsp of butter, garlic paste, thyme and rosemary. Continue cooking the steaks, turning occasionally and basting with the pan liquid, until your desired doneness is reached (about 8 minutes for medium).
    7. 7
      Remove the steaks from pan and tent with foil to rest.
    8. 8
      Discard the liquid from the pan, but do not scrape up any bits stuck to the bottom.
    9. 9
      Place the pan over medium-high heat and add 1/3 cup cognac. Light the cognac with a match to burn off the alcohol. Whisk in the heavy cream, stirring frequently, until thickened, about 2 minutes. Pour in the juices that have accumulated on the plate from the steaks, along with 1 Tbsp of cognac. Quickly stir until thickened again, about 30 seconds.
    10. 10
      Plate the steaks, topping them with a generous amount of sauce.

    Browse Our Top Steak Recipes

    Ratings & Reviews:

    You Might Also Like...

    View All Steak Recipes


    Nutritional Facts for Steak Au Poivre

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 771.9
    Calories from Fat 626
    Total Fat 69.5 g
    Saturated Fat 35.3 g
    Cholesterol 259.0 mg
    Sodium 5464.2 mg
    Total Carbohydrate 2.6 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 33.7 g

    The following items or measurements are not included:

    rosemary sprigs

    fresh thyme sprigs

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes